I was raised with grits but usually just ate them with butter and sometimes bacon thrown in.. sometimes cheesy grits and Ive seen people throw and egg in them. I soooo grits, guess what I am having tomorrow since I remembered I have some in the cabinet?

I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~

I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?

Hmmm... I don't know either. I would assume that if it sets up when it cools, that the reverse would also result, and it would turn back into grits once it was reheated. Anyone?

OMG, Pat, I am originally from South Carolina, and honey, let me tell you...Grits are a STAPLE there!
Ground from corn, grits will actually "thicken" if left to cool, though you can bet that never happened much in our house!

I just realized I have not had grits in ages. This post brought up a lot of wonderful memories of my mom stirring the grits on the stove while I would talk to her, early in the morning. She still makes them for me when I visit!

Shrimp and grits are a Charleston tradition, and if prepared correctly, are a bite of heaven. Musn't overcook the shrimp, the are delicate little things, and get rubbery easily.

Also, grits with a little butter and bulk sausage stirred in is a very hearty breakfast.

OMG, Pat, I am originally from South Carolina, and honey, let me tell you...Grits are a STAPLE there!
Ground from corn, grits will actually "thicken" if left to cool, though you can bet that never happened much in our house!

I just realized I have not had grits in ages. This post brought up a lot of wonderful memories of my mom stirring the grits on the stove while I would talk to her, early in the morning. She still makes them for me when I visit!

Shrimp and grits are a Charleston tradition, and if prepared correctly, are a bite of heaven. Musn't overcook the shrimp, the are delicate little things, and get rubbery easily.

Also, grits with a little butter and bulk sausage stirred in is a very hearty breakfast.

I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?

I think you are thinking Polenta, which is finely ground corn meal, and grits are ground hominy. At least this is what the internet search leads me to believe! SO, I don't think you can use grits to make Polenta.

NO problem, Pat. Put cooked grits in the fridge overnight and the only thing keeping you from cutting 'em and frying 'em and covering them with cheese and gravy and..... anyway, sometimes they transform from smooth mush to concrete.

NO problem, Pat. Put cooked grits in the fridge overnight and the only thing keeping you from cutting 'em and frying 'em and covering them with cheese and gravy and..... anyway, sometimes they transform from smooth mush to concrete.

Lordy, I am so excited! Pami! Run out and get some! We can fix some to eat hot with butter and salt & pepper, and enough extra to turn into a hard glob. And then we're going to slice it and fry it and cover it with cheese and gravy and.....

I can hardly wait for tomorrow morning to arrive! Hope I'm hungry. I want grits and eggs, over easy, and some buttered toast! And mugs of hot coffee with half & half. And maybe a peeled orange. Or.. a banana. I bought a bunch for banana bread, but maybe I could spare one.

I'm tellin' ya- I have NEVER had grits! I don't know if it's something I want to
buy or not. It's on all the breakfast buffets down south, but it looks like cream
of wheat, which I have had, and don't like, so I never tasted it. BUT I have had
a craving for fried cornmeal mush on occasion, and thought about making that
for an UD. That's where I came up with the thought about refrigerating the grits
and slicing and frying it the next day. Let me know how it is- if you rave enough
about it, I might go buy a box. I trust you. After all, you like ketchup with your
grilled cheese.

__________________

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~

Pat, I don't know of any other recipe you can make using grits, I just like to eat them with butter mixed with scrambled eggs, careful, I'm drooling and today is a DD. No worries, like I said I have them every UD, and since tomorrow is a MD and I have them then too I'll have them 2 days in a row

So glad you found them, my husband does the grocery shopping and I kid you not, grits is something we keep well stocked in our house. We currently have about 15 boxes in the pantry.

Pat, I don't know of any other recipe you can make using grits, I just like to eat them with butter mixed with scrambled eggs, careful, I'm drooling and today is a DD. No worries, like I said I have them every UD, and since tomorrow is a MD and I have them then too I'll have them 2 days in a row

So glad you found them, my husband does the grocery shopping and I kid you not, grits is something we keep well stocked in our house. We currently have about 15 boxes in the pantry.

Lordy, I am so excited! Pami! Run out and get some! We can fix some to eat hot with butter and salt & pepper, and enough extra to turn into a hard glob. And then we're going to slice it and fry it and cover it with cheese and gravy and.....

I can hardly wait for tomorrow morning to arrive! Hope I'm hungry. I want grits and eggs, over easy, and some buttered toast! And mugs of hot coffee with half & half. And maybe a peeled orange. Or.. a banana. I bought a bunch for banana bread, but maybe I could spare one.

I AM SO JEALOUS!!! Being from Florida, grits are one of my favorite foods! Grits do not exist here, in France.

__________________
Being defeated is often a temporary condition. Giving up is what makes it permanent.
-- Marilyn Mach Vos Savant
___________________________________________
Lost 30lbs. in 6 months with Atkins
Learned the value of carbs with CTFLC
Trying JUDDD on for size Minigoal - 135lbs.
GOAL - 125lbs.

Bring water and salt to a boil. Stir in grits and cook until done. Remove from heat; add cheese and butter, stir until melted. Stir in milk. Add a small amount of hot grits to eggs, stir well and stir eggs into remaining grits. Pour into lightly greased 2 1/2 quart casserole. Bake at 350 degrees for 40 minutes until set. Serves 6 to 8.

You can substitute Velveeta cheese if you like or the garlic cheese that comes in a roll.
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Wow belfrybat, thanks for sharing! It looks like even if I don't like plain grits,
breakfast bar style, there is bound to be a way to cook it that appeals to me!

(Still gonna wait for Pat's input here
I'm not completely sold on buying my own grits.)

__________________

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~

I'm excited to try these over the next few weeks. We still don't eat real, real high carb, so the carby foods are all worked into our normal meals, which I vary widely anyway. But I'll definitely get around to all of these, and thank you so much for posting them! Woo Hoo!

When you make the grits and sausage recipe, don't clean the sausage pan! And leave a bit of sausage in that pan.
Make white sausage gravy (make a roux with the pan leavings, butter, and a bit of flour, add a lot of milk, pepper lavishly).

Make biscuits. If you are Suthun, that recipe was imprinted on your brain at birth and you firmly believe you are the only one who makes 'em this way. If you are - horrors - not Suthun, I reccomend Alton Brown's recipe.